Fruit Leather

Course : Vegetables
Serves: 1
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4 cups fruit puree
1/4 cup mild flavored honey

Preparation / Directions:

Puree the fruit in a blender and blend together with the honey. Pour into a saucepan and heat to almost boiling; cool. Pour onto trays or baking sheets lined with plastic wrap. Each layer of fruit puree should be 1/4-inch thick or less. Place trays in a dehydrator at 140 degrees or in the oven at 150 degrees for 4 to 6 hours or outside in the sun for 1 to 2 days. Leather is done when leather-like and pliable. Remove the leather from the trays while it is warm and roll it up. Wrap it in plastic sheet. Makes four to five 8 x 10-inch sheets. Note: Step 2 is required to retain color and prevent darkening for fresh peaches, pears, apples, apricots, cherries or nectarines. No cooking is required for fresh plums, raspberries, blackberries, cranberries, strawberries or boysenberries.


Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

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